Imported from Instagram

Easy Slow Cooker Beef Ragù

Name: Easy Slow Cooker Beef Ragù
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2.5 lb beef chuck (Cut into 3 or 4 large pieces); 1.5 tsp kosher salt; 0.5 tsp black pepper; 1 yellow onion (Medium, finely diced); 2 carrots (Medium, peeled and finely diced); 2 tallos celery (Finely diced); 5 dientes garlic (Coarsely chopped); 28 oz crushed tomatoes (One can); 2 tbsp tomato paste; 0.5 cup low-sodium beef broth; 2 tbsp balsamic vinegar; 1 tbsp Worcestershire sauce; 2 tsp dried Italian seasoning; 1 bay leaf; 1 lb pappardelle or rigatoni (Cooked in salted water according to package instructions); salt (For salting the pasta cooking water; amount not specified); Parmesan cheese (Freshly grated, for serving; optional amount not specified); fresh parsley (For sprinkling on top when serving, optional; amount not specified)

Recipe by Robyn Conley Downs ✨ Easy Dinner Recipes @realfoodwholelife · Instagram

Imported by Jorge Martínez García on SeeMeCook

A tender, flavorful beef ragù that cooks slowly with tomatoes, vegetables, and seasonings, without browning the meat or using wine. Serve it over pappardelle or rigatoni for a comforting meal.

8 servings375 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2.5 lb beef chuck (Cut into 3 or 4 large pieces)
1.5 tsp kosher salt
0.5 tsp black pepper
1 yellow onion (Medium, finely diced)
2 carrots (Medium, peeled and finely diced)
2 tallos celery (Finely diced)
5 dientes garlic (Coarsely chopped)
28 oz crushed tomatoes (One can)
2 tbsp tomato paste
0.5 cup low-sodium beef broth
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp dried Italian seasoning
1 bay leaf
1 lb pappardelle or rigatoni (Cooked in salted water according to package instructions)
salt (For salting the pasta cooking water; amount not specified)
Parmesan cheese (Freshly grated, for serving; optional amount not specified)
fresh parsley (For sprinkling on top when serving, optional; amount not specified)

Steps

1
Place the beef chuck pieces in the bottom of a 6-quart (about 5.7-liter) slow cooker.
2
Season all sides of the meat with the kosher salt and black pepper.
3
Add the onion, carrots, celery, and garlic around and over the meat.
4
Add the crushed tomatoes, tomato paste, beef broth, balsamic vinegar, Worcestershire sauce, and Italian seasoning. Stir gently to combine.
5
Place the bay leaf in the sauce.
6
Cover and cook on low for 8–10 hours or on high for 6–7 hours, until the meat is very tender and shreds easily with two forks.
7
Meanwhile, cook the pappardelle or rigatoni in salted water according to the package instructions. Drain to serve.
8
Remove and discard the bay leaf.
9
Using two forks, shred the meat directly in the slow cooker, leaving some irregular pieces.
10
Stir the shredded meat into the sauce and taste; add more salt or pepper if needed.
11
Set the sauce to the keep-warm setting for 10 minutes so the meat can absorb the sauce well.
12
Serve the ragù generously over the cooked pasta. If desired, finish with freshly grated Parmesan and fresh parsley.

Notes

The pasta can be frozen with the ragù, although it will absorb much of the sauce and may be a little dry after thawing; a little beef broth can be added. The recipe says to cook the pasta in salted water but does not specify how much salt. Parmesan and parsley are suggested for serving and are optional.